Boned Lamb Chops in Pastry Cases with Pureed Peas

Noisettes D'agneau A La Clamart


4 servings
125 g (4 oz) Shortcrust pastry
1 tsp Salt
1/2 kg (1 lb) 2 cups Fresh peas, weighed after shelling
40 g (1 1/2 oz) 3 Tbs Butter
8 Lamb noisettes


1. Preheat the oven to fairly hot 200 °C (Gas Mark 6, 400°F).

2. Roll out the pastry dough to a circle about 1/2|cm (1/4 in) thick. Using a 7 1/2 cm (3 in) pastry cutter, cut the dough into circles and use them to line eight well-greased patty tins. Cover with foil and weigh down with beans or rice. Put the tins into the oven and bake blind for 10 minutes. Remove from the oven and remove the beans or rice and foil. Bake the pastry cases for a further 5 minutes, or until they are cooked through and golden brown. Remove the tins from the oven and allow the tartlets to cool in the tins. Turn off the oven.

3. Cover the tartlets with aluminium foil or waxed paper and return to the oven to keep warm while you prepare the remaining garnish.

4. Cook the peas in boiling, salted water for 15 to 20 minutes or until they are tender. Drain in a colander and either push them through a strainer using the back of a wooden spoon, or puree them in a blender. Transfer the puree to a saucepan and add 1 tablespoon of the butter. Place the pan over low heat and cook, stirring constantly, until the puree is smooth and hot. Remove from the heat. Remove the pastry cases from the oven and spoon equal portions of the puree into each one. Return to the oven to keep warm while you fry the noisettes.

5. Melt the remaining butter in a frying-pan. Add the noisettes and fry them for 4 to 6 minutes on each side, or until they are tender but still slightly pink inside. Remove the pan from the heat and transfer the noisettes to a plate.

6. Transfer the pastry cases to a warmed serving dish. Arrange the noisettes on top of the cases.

7. Serve at once.

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